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Saturday, September 10, 2011

Country French Omelet (Bacon & Potato Frittata)

I have a back log of pre-recorded TV shows, and I am slowly whittling my way through them. Last weekend, it was "The Barefoot Contessa" shows that I decided to watch. Truthfully, I tend to fast-forward through most of my recorded episodes. If something catches my eye, then I pay close attention. This recipe comes from Ina's "Back to Basics" Cookbook that I own. The episode was called "Postcards from Paris". I've never been to Paris, which also included the recipe for making Potato Basil Puree-- that I've since made, loved and posted on my blog. Had I not watched Ina's show, I probably wouldn't have made this particular recipe. Maybe it sounded so "basic", but seeing things can be powerful persuasion.

The reason this recipe did win my attention is that my husband loves bacon. Seriously, all I have to do is start bacon and onions on the stove and he starts to circle around the kitchen. I like bacon, but I limit how much I eat-- with the exception of our candied bacon. My will power weakens, over the sweet and saltiness of preparing bacon, that way. Potatoes, on the other hand, is one of my true weaknesses. I had all of the ingredients, on hand, to make this omelet (I consider it more of a frittata). I love it when that happens!

Begin with slicing bacon into 1-inch pieces.

Add a little olive-oil into an ovenproof skillet, and cook the bacon until it's browned, but not crisp.

Remove with a slotted spoon and set aside.

While the bacon is cooking, cut 1 cup of diced Yukon Gold potatoes. My potatoes were small, so I used two of them, unpeeled. Can you use any other kind of potatoes? Sure. Yukons are just my favorite spuds to prepare as home fries, next to red potatoes. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly.

I always like to test the potatoes, to make sure they are fork tender. These took close to 20 minutes until they were ready. At this point, I could eat a a plate full of golden fried potatoes. But, we have a few more steps to do.

Remove with a slotted spoon to the same plate with the bacon. Pour out any remaining fat, from the pan.

Add one tablespoon of unsalted butter, lower the heat to low, and pour the eggs into the hot pan.

Chop about 1 Tablespoon of fresh chives. Fortunately, I have lots of this growing in our herb garden.

Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in a 350F preheated oven for about 8 minutes, just until the eggs are set.

Lovely!

Ina slides her omelet onto a plate, divided in half, and serve hot. This actually made four servings for us. That's a good thing, because my son was hungry as well.

TASTING NOTES: Seriously? Bacon and potatoes? Delicious, of course. It was very satisfying, and the fourth serving was easily reheated the next day. It was just as good. I think there are plenty of variations that would be great with this recipe. Chopped bell pepper would add some pretty color. Mushrooms would be nice. Sausage could work, too. However, it's the simplicity of the ingredients that worked well. The chives are perfect in this recipe. A printable recipe is at the end of this post.

I always post a printable recipe card at
the end of each recipe post. If you cannot view it, you might be using
an older version of InternetExplorer. You should be able to view my
recipe cards with Safari, Mozilla, Google Chrome and Internet Explorer. If you still can't view the recipe card, all of my recipes are stored on Key Ingredient, by clicking here.If you still can't figure out how to view the printable recipe card, please email me at foodiewife@gmail.com and I am happy to help.

The omelet looks so good. I know my husband would love it. Actually I think everyone would. I just did a post on a egg dish also. They make a delicious meal...I don't know why we tend to think of only having them for breakfast.

I recognized the picture right away and then I realized there was your omelet, sitting right beside it. Wow. It looks just like the book. I am always impressed when recipes turn out to look as good as the picture. And who wouldn't love bacon and potatoes. Another reason to rise and shine in the morning.Sam

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

If you have any questions,or just want to say "hello", please feel free to email me: foodiewife@gmail.com

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